We recommend our samplers to anyone who getting started roasting coffee and to experienced roasters who just want to mix it up bit have a little variety sent to their doorstep. Trying a sampler is one of the best ways to get started home roasting, especially if if you are unsure of what coffee to get and our offerings list ends up looking like a maze for your taste buds. Each sampler contains coffee from different growing areas (Central America, South America, Africa and Indonesia) which means that there will be a wide spectrum of flavors.

In the Bahasa language of Indonesia, Giling Basah means "wet hulled." That's not very exciting by any measure, but it refers to a part of the coffee process that is specific to Indonesia and creates a signature flavor. Wet-hulled coffees can have more body and lower acidity, but they also fall short of the sweetness and aroma uncovered by other methods.

If you have any interest in coffees from Indonesia, and are looking for some reason why you like them (or perhaps why you don't like them), it's worth your time to learn about Giling Basah.

The Annex: where most of our coffee (as well as MANY others) is offloaded after arriving at the Port of Oakland.

We get excited about new crop coffees, and while there is almost always some new crop coffee landing, this particular time of year is very hectic with arrivals. I thought now would be a good time to explain more about what exactly the "Arrival Date" in our reviews is referring to.

The most important thing to consider in regards to green coffee storage is atmospheric stability. The ideal relative humidity (RH) is around 60% and the ideal relative temperature is around 75 degrees F. If where you live is more/less humid or hot you need to take some measures to protect your green coffee. Most of us do live in climate controlled buildings, so you are pretty set to keep your green in an airtight container in a cabinet; although, humidity is the big factor in the home.